Menu 2

Whether you’re hosting a “big fat Greek wedding” or a “big fat good time,” make a meal with Mediterranean flair by dishing out Stuffed Grape Leaves, Roasted Eggplant Dip served with raw vegetables, Vegan Greek Salad, Vegan Moussaka, "Beef" Kabobs With Apricots and Olive Relish, Rice Pilaf, pita bread with Tahini Dipping Sauce and Vegan Tzatziki, and Spinach Pie.

Stuffed Grape Leaves (Dolmadakia Yialandji)

1 cup long-grain rice, washed
4 cups chopped onions
1 cup olive oil
1/2-3/4 cup fresh parsley, chopped
2 1/2 Tbsp. dried dill
1 lemon, juiced
1/4 cup pine nuts
Salt and pepper, to taste
50 grape leaves, canned/jarred in brine

Combine all the ingredients except the grape leaves. Mix well. Taste and adjust the seasonings if necessary.
Rinse the grape leaves in warm water. Drain. Cut off any woody stems. Pat dry.
Spread a leaf open underside-up. Place 1 to 2 tsp. of the rice filling near the stem end of the leaf. Fold the stem end over the filling and then fold the sides toward the filling in the center. Roll the leaf up into a small cylindrical package, being careful not to fold too tightly because the rice will expand during cooking. If rolled too loosely, the package will fall apart. Repeat until all the leaves are rolled.
Place with seams facing down in a large Dutch oven or a wide sauté pan. Cover with a heavy plate or baking dish to prevent the leaves from shifting and add water to cover to the level of the plate. Bring to a boil, lower the heat, and simmer for 1 hour, or until the rice is tender. Add more water if necessary. Refrigerate.
Serve with Tahini Dipping Sauce or Tzatziki (see recipes).

Note: This can be made 2 days before serving.

Makes 50 dolmades

Roasted Eggplant Dip

3 medium eggplants, peeled and cut into 1/2-inch cubes
Salt
4 Tbsp. olive oil
2 Tbsp. tahini
1 Tbsp. fresh lemon juice
3-4 Tbsp. olive oil or sesame oil
3 large garlic cloves
1/4 tsp. cayenne pepper (optional)
2-3 Tbsp. vegetable broth
3 cups hummus
Salt and freshly ground black pepper, to taste

Put the eggplant in a colander and toss with a generous amount of salt. Let stand for 30 minutes. Rinse and pat dry, then toss with the olive oil.
Preheat the oven to 400°F. Place the eggplant on a baking sheet and roast for 40 minutes, turning occasionally, or until softened but not dry. Cool.
In a medium bowl, mix the tahini, lemon juice, oil, garlic, cayenne pepper, broth, and hummus together to form a medium consistency. Add more broth if necessary.
Transfer the eggplant to a bowl. Mash with a potato masher. Mix in the tahini sauce and season with the salt and pepper.
Serve chilled or at room temperature with pita wedges, croûtes, or vegetables.

Makes 25 servings

Vegan Greek Salad

For the Greek Salad Dressing:
1 cup olive oil
1 cup red wine vinegar
Juice of 1/2 of a lemon
2 tsp. dried oregano
1 tsp. basil
2 tsp. sea salt
1 tsp. ground black pepper

Mix all the ingredients until combined.

For the ‘Feta Cheese’:
3 tsp. salt
2 tsp. tahini
2 lbs. extra-firm tofu, frozen for 4 hours, thawed, and crumbled
1 tsp. oregano

Combine 1 cup of the salad dressing with the salt, tahini, and oregano. Add the tofu and marinate for at least 1 hour.

For the Salad:
4 heads Boston lettuce
4 heads romaine lettuce, sliced into strips
8 medium-size firm tomatoes, cut into 1/2-inch cubes
4 small red onions, thinly sliced
3 cups Kalamata olives, pitted
2 red peppers, cut into 1/2-inch pieces
3 cucumbers, peeled and cut into 1/2-inch pieces
3 cans beets, sliced into strips
15 whole pepperoncini peppers (optional)
1 cup garbanzo beans (optional)

Arrange the lettuces in a large bowl and top with the remaining ingredients and the “feta cheese.”
Serve with the Greek dressing.

Makes 25 servings

Vegan Moussaka

For the Eggplant:
7-8 eggplants*, peeled and cut into 1/4-inch slices
Olive oil

In a large bowl, soak the eggplant slices in heavily salted water for 20 minutes.
Drain and rinse for 10 to 15 minutes. Pat dry.
Cover the bottom 1/2 inch of a large sauté pan with the oil and heat over medium heat. Sauté the eggplant for a couple of minutes on each side.

*Note: Large, cooked potatoes that are sliced with the skin left on can replace the eggplant. Follow the same directions but do not soak the potatoes in salted water.

For the ‘Beef’ Sauce:
3 large onions, finely chopped
4 large garlic cloves
2 lbs. mushrooms, sliced
1 cup red wine
1 cup vegetable broth
4 lbs. vegan beef crumbles
1 tsp. dried rosemary
1 tsp. allspice
4 tsp. cinnamon
4 tsp. oregano
1-2 tsp. salt
2 tsp. black pepper
3 cups tomato sauce

In a large saucepan over medium heat, cook the onions, garlic, mushrooms, and wine for 15 minutes.
Add the remaining ingredients and cook for 5 minutes. Set aside.

For the Custard:
32 oz. silken tofu
2 heads roasted garlic
3/8 cup light miso
2 Tbsp. nutritional yeast
2 Tbsp. egg replacement powder
12 tsp. nutmeg
1 tsp. salt
3/8 cup soy milk

In a food processor, blend all the ingredients until smooth. Set aside.

To Assemble:
2 cups spaghetti sauce
Seasoned bread crumbs

Preheat the oven to 350°F.
In an oiled 24-inch casserole dish, layer 1 cup of the spaghetti sauce, half of the eggplant, and half of the “beef” sauce. Repeat the layers. Top with the custard.
Bake for 30 minutes. Top with the bread crumbs and bake for 15 minutes.

Makes 25 servings

‘Beef’ Kebabs With Apricots and Olive Relish

For the Kebabs:
13 lbs. Sysco MoonRose Beef Strips (product number 7222516)*
1/4 cup olive oil
Vegan steak seasoning, to taste (try Montreal Steak Seasoning)
6 red peppers, cut into 1-inch chunks
6 yellow zucchinis, sliced into thick rounds
6 red onions, cut into 1-inch chunks
90-100 dried apricots
25-30 skewers

Preheat a grill or broiler to medium-high. Toss the “beef” strips in the olive oil and flavor with the seasoning.
Soak the skewers in water and thread, alternating the “beef” strips, peppers, zucchini, onions, and apricots.
Broil or grill for 2 to 4 minutes per side.

For the Olive Relish:
2 medium tomatoes, finely diced
1/2 cup roughly chopped green olives
4 Tbsp. capers, rinsed, dried, and chopped
3 Tbsp. olive oil
Zest and juice of 3 lemons
2 tsp. minced fresh garlic
1/3 cup chopped fresh basil
Salt and pepper, to taste

In a medium bowl, combine all the ingredients. Serve with the kebabs.

Makes 25 servings

*Note: If the Sysco MoonRose strips are unavailable try the Morningstar Farms Meal Starters Chick’n Strips which are available at most grocery stores.

Rice Pilaf

5 boxes rice pilaf (try Near East brand)
Olive oil
1 tsp. saffron, yellow curry, or turmeric (optional)
1 green pepper, seeded and chopped (optional)
1 red pepper, seeded and chopped (optional)
1 cup chopped parsley or cilantro (optional)
2 cups green baby peas (optional)
1 cup golden raisins or dried cherries (optional)
1 cup sliced toasted almonds
1 cup chopped green onions

Cook the rice according to the directions. Stir in the olive oil.
Add any or all of the optional ingredients to the cooked rice. Mix well and transfer to a serving dish or chafer. Top with the toasted almonds and the green onions.

Makes 20 servings

Tahini Dipping Sauce

1/4 cup tahini
1/4 cup water
1/8 cup soy sauce
1/8 cup fresh lemon juice
1/8 cup olive or sesame oil

Whisk together all the ingredients until combined.
Serve with falafel or grape leaves.

Makes 3/4 cup

Vegan Tzatziki

1 cucumber, peeled and shredded
1/2 onion, peeled and shredded
1 12-oz. container vegan sour cream (try Tofutti Sour Supreme)
1/8 cup olive oil
1/8 cup fresh lemon juice
2 tsp. dried dill*
1/4 cup chopped parsley or mint leaves (optional)
1/2 tsp. tahini (optional)
1/8 tsp. cayenne pepper (optional)

Combine all the ingredients in a blender until smooth.
Serve with pita bread.

*Note: If using fresh dill, use 1/3 cup.

Makes 3 to 4 cups

Spinach Pie

4 cartons frozen, chopped spinach, defrosted and squeezed
1/2 cup vegan margarine, melted, plus extra for brushing between layers (try Earth Balance
brand)
4 Tbsp. grated onion
1 1/4 cups chopped cooked potato, chopped
1 tsp. salt
1 tsp. pepper
1/3 tsp. allspice
4 Tbsp. vegan seasoned breadcrumbs
Grated soy cheese (optional)
1 pkg. phyllo dough, defrosted

Toss together all the ingredients except the phyllo dough and the extra margarine.
Remove the phyllo dough from the package. Place on a dry towel and cover with a damp cloth, working quickly to keep the dough moist but not wet.
Cut into 1 1/2-inch-wide strips. Brush with the remaining margarine and place 1 layer of the strips in a casserole dish. Top with 1/4 cup of the spinach mixture. Continue layering, making 6 to 8 layers.
Cook at 350°F for 20 minutes, or until golden brown.

Makes 25 servings

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